Use And Care Manual

Open-Door Cooking

Open-door cooking is used to cook pizzas and other foods that require medium

to high temperatures. Keep the ﬁre going in the back of the Oven. Sweep out

the front of the Hearth with a wire brush and you’re ready to cook. The Oven

will become hot enough and the small fire on top will generate radiant heat. For

pizzas, the purpose of the flame is to melt the cheese and crisp the top.

WARNING: NEVER CLOSE DOOR WHILE BURNER IS ON.

Closed-Door Cooking

Spread the fire throughout the Oven. You will store heat in the Hearth and Dome by

burning your fire hot for at least one hour. The longer you burn your fire, the more

heat will be stored in the Hearth and Dome and the longer you’ll be able to cook.

The entire Dome of the Oven should turn a whitish grey. Once the fire has

burned down, remove all coals and ashes into your ashbin and turn burners off.

Sweep the Hearth and you’re ready to go. Load your Oven with breads, roasts or

casseroles and seal the Oven with the Insulating Door.

Note: Closed-door cooking should only be done at temperatures below 400°F

and without a fire in the chamber and burner. Never use the Decorative Door for

closed-door cooking. Close the Oven by inserting the Insulating Door that comes

optional for the CBO-750 model.

Maximize Your ‘Real Estate’

After you have fired your Oven to the proper temperature, it’s time to maximize

your cooking “real estate.” Do this by removing the ashes and keeping just enough

of the embers to create a small ember bed—about 4 inches wide by 8 inches long

—on the Hearth at the very back of your Oven.

Cooking in Your Oven

ONCE THE OVEN HAS BEEN HEATED TO THE POINT THE ENTIRE DOME HAS TURNED A WHITISH GREY,

YOU’RE READY TO COOK.

Ambient Burner

Ember

Bed